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Show THE F-1 liod tnlW la like good t'unary anntlnunuH, vt cuiibtantly Vbrylnlf, a ii tl full ni lha (iliniin of novelty nj aui prl llondolph U. Ilourna. AUTUMN FOOD IDEAS drilled wucl rvii ifiiperii niulie i-lli;hlfiil uiirulsli for f(jld muiim or pri'imru he alrup, uhIuk cupful of UKur to two of vin'Kr. I'ut the )'p-pcrs )'p-pcrs Into sterilized Jura, fill to over-flowlni: over-flowlni: with the hot nirup und mciiI. Do not ncKlect the lute fruits: niunj good tilings limy be prepured from culls or marred fruit Hint Is perfectly good when inude Into Jelly, inarinu-lades inarinu-lades mid conserves. Sour Beef. Cut one onion Into slices and one currot Into strips; add two cupfuls of wurer, one-hulf cupful of lemon Juice, suit and pepper to tuste. l'our over two pounds of i chenp cut of beef and let stand overnight over-night Drain the meat, dredge wllh flour, place Into hot fat to brown. I'ut Into the oven with one cupful of the liquor In which the meut win souked. liuke slowly and when half done add more water as needed: add the drained vegetables. New Salad. Dissolve In one half cupful of boiling water one package of lemon gelatin, add a can of tomato soup and kiut Into a shallow dish to thicken. Cut Into oblongs and garnish with three Hspuragus tips. Serve wltb mayonnaise dressing over each. One may serve such a variety of salads with the base of any of the flavored gelutlns. Green grapes, celery, cel-ery, a bit of sweet red pepper molded In small cups, turned out on lettuce i and garnished wllh halves of pecans I and plenty of good dressing makes a ' most attractive as well as tasty salad. Arlington Salad. Prepare nicely browned toast, cut Into oblongs and ' dip Into the water In whlrb asparagus I has been cooked. Cut rings from i lemon one-third Inch wide, put three ', or four stulks of asparagus through ( the ring and lay on the toasu Serve very hot with hollandalse, or melted ! butler poured over the toast. Loganberry Punch. Mix the Juice of three onint-.s and two lemons, one o,unrt of water, one cupful of logan-i logan-i berry Juice, one banana and one cui-i cui-i ful of Kiiar. Add the banana cut Into In-to thin Flices. and serve cold. I ' Creole Dishes. ' Gumbo la such a typically southern ' dish that one does not wish to miss salads during the winter. Wash and dry them, then cut Into strips, removing re-moving s e e d s carefully. Scald well, then drop Into Ice water to crisp. Drain and this treat while South. Chicken Gumbo. Prepare Pre-pare a chicken as for fricassee, roll In flpur and place In a deep pan with three tnblespoonfuls of fat; brown nicely, then add a tbln slice of bam cut Into Inch squares; brown lightly and add I three cupfuls ol thinly sliced okra and ' one-half cupful of chopped onions. Brown, add two cupfuls of stewed ' tomatoes, three tnblespoonfuls of I chopped parsley, half a clove of gar-! gar-! lie, one fourth bay leaf, one-fourth lea-I lea-I spoonful of thyme and si cupfuls of ' boiling water. Cook slowly until the I chicken Is tender, then season with ' file nnd serve with rice File Is pow-! pow-! dered sassafras leaves, j Stuffed Pig's Feet Wash a set of feet and scrub well, singe and wash again. Place In a saucepan with one carrot, two onions, three cloves, one fagot of herbs and sufficient boiling water to cover. Cook slowly until tender, ten-der, then cool In the liquid. Now remove re-move and drain well, wipe perfectly dry. Split open and remove the bones. Mince fine four onions, four stalks of celery and a clove of garlic. Place In a mixing bowl and add one and oue-hulf cupfuls of bread crumbs, two tea-spoonfuls tea-spoonfuls of salt, a quarter teaspoon-ful teaspoon-ful of cloves, one teaspoonful of paprika, pap-rika, a dash of cayenne, three tuble-spoonfuls tuble-spoonfuls of melted butter and one beaten egg. Mix well, then fill Into the feet to replace the bones. Roll In flour, In egg, then In fine crumbs and fry until brown In hot fat. Serve with tartare sauce-Shrimp sauce-Shrimp Jambolaya. Mince three onions very One, add to a saucepan with three tablespoonfuls of butter, cook slowly, letting the onions brown well. Add four medium-sized chopped tomatoes or canned. In equal amount to the onions; one well washed half-cupful half-cupful of rice, four tablespoonfuls of minced parsley, one-quarter bay leaf, a clove of garlic, balf-teaspoonful of chill powder and five cupfuls of boiling boil-ing water. Bring to a boll, then cook slowly' three-quarters of an hour. Now add one can of washed shrimps. Heat, season, and serve. Snowballs. Wash one-half cupful of rice and cook In a quart of milk Until soft and milk absorbed. Add three-fourtbs cupful of sugnr, one-fourth one-fourth ten-spoonful of salt and one-hnlf teasponful of nutmeg. Form Into balls, placing a tablespoonful of Jelly lu the center of eacn ball. Put half a pound of coconut through the food chopper j and roll the rice bulls In beaten egg ! white, then in the coconut. Let them dry ami serve with crushed fruit or cuslard sauce. |
